Popular Program for
Food Lovers Coming to Canandaigua

Hyde Park, NY – Food and wine enthusiasts in the Finger Lakes region have a unique opportunity
to learn from the acclaimed chefs of The Culinary
Institute of America (CIA)—right in their own backyard. The CIA is bringing
its popular five-day Culinary Boot Camp—Basic Training program to the New York Wine &
Culinary Center (NYWCC) in Canandaigua, NY on July 21–25, 2014.

Participants in the CIA Boot Camp program will enjoy hands-on
cooking instruction and chef demonstrations as they learn and practice knife
skills, kitchen terminology, and a variety of cooking methods. They will also participate
in food and wine pairings, prepare gourmet meals, and enjoy a tour and dinner
at the NYWCC.

The class will be led by Chef David Bruno, who, before joining the CIA
faculty, held executive chef and other culinary positions at prestigious
establishments including the Ardsley Country Club, in Ardsley, NY; the
Mayflower Inn in Washington, CT; and La Crémaillère in Banksville, NY.

Founded in 1946, The Culinary Institute of America is an independent,
not-for-profit college offering associate and bachelor's degrees with majors in
culinary arts, baking and pastry arts, and culinary science, as well as
certificate programs in culinary arts and wine and beverage studies. As the
world's premier culinary college, the CIA provides thought leadership in the
areas of health & wellness, sustainability, and world cuisines &
cultures through research and conferences. The CIA has a network of 46,000
alumni that includes industry leaders such as Grant Achatz,
Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, Johnny Iuzzini,
Charlie Palmer, and Roy Yamaguchi. The CIA also offers courses for
professionals and enthusiasts, as well as consulting services in support of
innovation for the foodservice and hospitality industry. The college has
campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.